Lemon & Blueberry Mason Jar Cakes
|For base cake mix|
|Angel food cake mix||16 Ounce (1 Box)|
|Lemon cake mix||18 Ounce (1 Box)|
|Dry cake mix||6 Tablespoon|
|Lemon||1 , zested and juiced (2 Tablespoon Juice)|
|Frozen blueberries||1⁄4 Cup (4 tbs) (No Need To Defrost)|
|For lemon whipped cream|
|Whipping cream||1 Cup (16 tbs)|
|Lemon||1 , zested|
For the Cake:
In a large zipper top bag add 1 box of angel food cake mix and one box lemon cake mix, mix well. To each jar add 6 tablespoons of angel lemon cake mix, 2 tablespoons lemon juice, 2 tablespoons water and lemon zest. Stir to mix, drop in ½ the blueberries. Microwave uncovered for 90 seconds. Let cool and top with the remaining blueberries and the lemon whipped cream if desired (recipe follows).
For The Whipped Cream
Freeze a metal bowl and beaters for 10 minutes. Add all ingredients to the frozen bowl and whip until soft peaks form. Whipped cream can be made up to 4 hours in advance (do a quick rewhip before serving).
Note: If transporting cake, store whipped topping in a separate container and keep cool, put canning jars on cake for the perfect picnic cake!
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Serving size: Complete recipe
Calories 5179 Calories from Fat 1908
% Daily Value*
Total Fat 128 g196.7%
Saturated Fat 65 g324.9%
Trans Fat 0 g
Cholesterol 331.4 mg110.5%
Sodium 8010.1 mg333.8%
Total Carbohydrates 916 g305.3%
Dietary Fiber 20.9 g83.6%
Sugars 600 g
Protein 58 g116.1%
Vitamin A 1.8% Vitamin C 188.1%
Calcium 153.2% Iron 56.4%
*Based on a 2000 Calorie diet